It's salmon season!!! My family could eat salmon everyday. In fact, as soon as we finished dinner last night, Riley asked if we could have it again today. Yep.
We needed something to go along with our Roasted Asparagus with Vanilla-Lavender Aioli. I went with a roasted salmon with flavors that complemented the veggies. So easy!
Ingredients serves 4
- 1-2 pounds wild salmon, skin removed
- olive oil
- freshly ground salt
- freshly ground pepper
- 2 t Herbes de Provençe (lavender, fennel seeds, savory, and tarragon)
- juice from 1 lemon
Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on baking dish lined with parchment paper. Season with salt and pepper. Drizzle with olive oil. Roast for 10 minutes.
Lightly crush the salt, pepper, and Herbes de Provençe together with a mortar and pestle...or just crush it between your fingers. Remove the dish from the oven and sprinkle the spices on top. Drizzle with more olive oil if the salmon looks dry. Squeeze lemon over the top and return the dish to the oven for another 10 minutes or until salmon is just cooked through. Serve hot.